Hot vegetable passover pudding
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Matzoh Farfel |
| 3 | cups | Cold Water |
| ½ | cup | Oil |
| 2 | eaches | Onions |
| 2 | eaches | Celery stalks; sliced |
| ½ | each | Green Pepper; julienned |
| 2 | eaches | Carrots; grated |
| 1 | each | Preheat oven to 350F |
| 2 | eaches | Using a large bowl, soak |
| 5 | eaches | Eggs; well beaten |
| ½ | teaspoon | White Pepper |
| ¾ | teaspoon | Salt |
| 2 | eaches | Tb Sugar |
| 2 | mediums | Potatoes; grated and well drained |
| 1 | each | Tb Parsley; chopped farfel in water until soft. Drain well. |
Directions
INSTRUCTIONS
In a large frying pan, heat 2 tablespoons of the oil and saute onions, carrots, celery and green pepper until the onions are transparent..
Pour into a large bowl and mix in all the other ingredients. Mix well. 3. Place the remaining oil in a 9 X 13 inch pan and place the pan in the oven to heat the oil. Pour the farfel and vegetable mixture into the baking pan. Bake until the top is golden, about 1 hour. From: Passover Foods: Recipes Suitable For Newlyweds. Pub: Canadian Jewish News - April 6, 1995 Submitted By SAM LEFKOWITZ On 04-06-95